Biryani is one of the most popular dishes in South Asia. Biryani is not a food; it’s a royal experience on a plate. It’s a tradition across centuries. The Persian origin of biryani and the Indian Mughal kitchen’s influence. It has become one of the most popular meals in the world. The slow cooking technique, known as “dum”, allows flavors to meld and create a delightful bite. So let’s read about biryani recipes serve with side dishes.
1. Paneer biryani recipe serve with side dish.
Ingredients.
Rice
- 3 cups Basmati rice
- 6 water cups
- 1 bay leaf, 4 cloves, 2 cardamoms, and 1 cinnamon stick.
- Salt as needed.
Paneer marinade
- 200 g paneer
- Curd
- 1 tbsp chilli powder.
- 1 tbsp turmeric powder.
- 1 tbsp garam masala
- 1 tbsp ginger-garlic paste.
- Salt to taste.
Gravy.
- 3 tbsp oil, 2 tbsp ghee
- 2 onion chopped
- 3 tomato chopped
- 2 green chillies
- 1 ½ tbsp biriyani masala.
- Mint and coriander leaves are scarce.
Step: 1
Give the basmati rice a 15–20 minute soak and rinse. In a large pot with six cups of boiling water, add one bay leaf, two cardamom pods, four cloves, one cinnamon stick, and salt to taste.
Step: 2
After adding the soak rice and cooking it for 80% of the way through, set it aside.
Step: 3
Put the paneer cubes in a bowl and thoroughly mix the curd, turmeric powder, garam masala, and gg paste. It takes ten minutes for the flavour.
Step: 4
In a pan, heat the oil and add the ghee, then fry the onions until lightly browned, reserving a few for garnish. After that, add the tomato and green chilli, stir in the biriyani masala, chop the coriander and mint leaves, and add the marinated cubes and paneer. Cook for 6 to 8 minutes, or until the spices are thoroughly cooked.
Step: 5
Put a layer of rice in the bottom of a heavy-bottomed cooker, followed by a layer of paneer gravy. Do it again on the top layer of rice.
Step: 6
Cover the cooker tightly, reduce the heat to low, and cook for 20 minutes. Close the pressure cooker and let it rest for five to ten minutes.
Step: 7
Serve with a paneer biryani recipe and a side of cucumber raita or papad.
2. Vegetable biryani recipe serve with side dish.
Ingredients.
- Rice.
- 3 cups Basmati rice
- 6 water cups
- 1 bay leaf, 4 cloves, 2 cardamoms, and 1 cinnamon stick.
- Salt as needed.
Vegetable & marinade.
- Cup of vegetables (carrot, beans, peas, cauliflower, potato)
- Curd
- 1 tbsp chilli powder.
- 1 tbsp turmeric powder.
- 1 tbsp garam masala
- 1 tbsp ginger-garlic paste.
- Salt to taste.
Gravy.
- 3 tbsp oil, 2 tbsp ghee
- 2 onion chopped
- 3 tomato chopped
- 2 green chillies
- 1 ½ tbsp biriyani masala.
- Mint and coriander leaves are scarce.
Step: 1
Give the basmati rice a 15–20 minute soak and rinse. In a large pot with six cups of boiling water, add one bay leaf, two cardamom pods, four cloves, one cinnamon stick, and salt to taste.
Step: 2
After adding the soak rice and cooking it for 80% of the way through, set it aside.
Step: 3
In a bowl, combine the curd, gg paste, turmeric masala, chilli powder, and salt to taste. Stir in the chopped vegetables and cook for another 10 minutes.
Step: 4
After adding the ghee and heating the oil in a pan, sauté the onions until they are just beginning to brown, saving some for garnish. After that, add the tomato and green chilli, stir in the biriyani masala, chop the coriander and mint leaves, and cook on medium heat until the vegetables are 80% cooked.
Step: 5
Put a layer of rice in the bottom of a heavy-bottomed cooker, followed by a vegetable gravy.
Step: 6
Cover the cooker tightly, reduce the heat to low, and cook for 20 minutes. Close the pressure cooker and let it rest for five to ten minutes.
Step: 7
Serve with a vegetable biryani recipe and a side of onion raita.
3. Sindhi biryani recipe serve with side dish.
Ingredients.
- Rice.
- 2 cups basmati rice
- 6 cups water
- 2 bay leaves
- 3 cardamoms
- 5 cloves
- 1 cinnamon stick
- Salt as needed
Meat curry
- 500g chicken
- 3 onions thinned
- 3 tomatoes chopped
- 3 peeled potato
- 1 cup curd
- 2 green chillies
- 1 tbsp ginger-garlic paste
- 1 tbsp turmeric powder.
- 1 tbsp garam masala
- Salt as needed
- ½ ghee
Garnish
- Mint leaves and coriander leaves as needed
- 2 green chillies
- A pinch of saffron added to warm milk
Step: 1
In a pot, bring water to a boil with whole spices, and season to taste. Next, add the soaked basmati rice and cook until 70% of the grain is firm. Set aside.
Step: 2
Add the ghee and onion to a pan with hot oil until golden brown, stir in the gg paste for a minute, and then add the meat and fry until browned.
Step: 3
Cook until the oil separates after adding the tomato, green chillies, turmeric masala, chilli powder, cumin, and biryani masala. After adding the curd and potato, mix thoroughly. The cooked meat is tender and the curry is thick and devoid of water.
Step: 4
Spread a layer of rice in a heavy bottomed pot cooker, then add a layer of curry meat. Sprinkle the coriander leaves, onion, and mint. Pour the rice with saffron milk.
Step: 5
Cook for 20 minutes with the cooker tightly covered and the heat set to high flame. Let the pressure cooker rest for five to ten minutes after closing it.
Step: 7
Serve with an onion raita on the side and a recipe for Sindhi biryani.
This blog examines step-by-step biryani recipes and preparation techniques. Learn more about the blog. and discuss your ideas or personal experiences. provide feedback.
Tags: biryani, food